Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a jumbo muffin tin.
- Cream butter, granulated sugar, powdered sugar, vanilla, and almond extract for 1–2 minutes. Add flour and salt; mix until crumbly.
- Scoop 1/4 cup dough into each muffin well; press into bottom and sides to form a well.
- Spoon 1/2–1 tbsp raspberry jam into center of each cookie base.
- Sprinkle remaining crumble mixture on top. Bake 18–22 minutes until edges lightly brown.
- Cool completely in pan. Gently run a knife around edges to remove. Serve.
Notes
- Ensure dough remains slightly crumbly to keep cookies tender.
- Adjust jam amount to taste.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A